Sweet Spicy Cashew Chicken
Transform your weeknight dinners with this irresistibly flavorful Sweet Spicy Cashew Chicken! This quick and easy stir-fry combines tender, marinated chicken thighs with crunchy toasted cashews, all tossed in a bold sauce that perfectly balances sweet honey, tangy rice vinegar, and spicy sriracha. Infused with aromatic garlic, ginger, and a hint of chili flakes, each bite bursts with layers of flavor and a satisfying kick of heat. Served over fluffy white rice, this dish comes together in just 35 minutes, making it a perfect option for a fast yet impressive meal. Ideal for fans of Asian-inspired dishes, this one-skillet recipe is sure to become a household favorite! Keywords: Sweet Spicy Cashew Chicken, quick stir-fry recipe, easy chicken dinner, Asian-inspired meals, 30-minute dinner ideas.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Cornstarch
- 2 tbsp Soy sauce
- 3 tbsp Vegetable oil
- 0.75 cup Cashews
- 3 units Garlic cloves, minced
- 1 tsp Ginger, grated
- 1 tsp Dried red chili flakes
- 3 tbsp Honey
- 2 tbsp Rice vinegar
- 1 tbsp Sriracha
- 2 units Green onions, sliced
- 3 cups Cooked white rice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
In a small bowl, combine the chicken pieces with 2 tablespoons of cornstarch and 2 tablespoons of soy sauce. Mix well and set aside to marinate for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the hot skillet. Stir-fry for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Stir in the cashews and toast them for 1-2 minutes until lightly golden and fragrant. Remove them and set aside.
Add minced garlic, grated ginger, and dried red chili flakes to the skillet. Stir-fry for 30 seconds until aromatic.
Reduce the heat to medium and add honey, rice vinegar, and sriracha to the skillet. Stir well to combine into a sticky sauce.
Return the cooked chicken to the skillet and toss it in the sauce until evenly coated. Add the toasted cashews and mix well.
Garnish with sliced green onions and serve immediately over cooked white rice.
Nutrition Facts
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 33.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4366 mg | 190% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 60.8 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 208 mg | 16% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
